Easy Crock Pot Lasagna
Turn a classic Italian favorite into an effortless weeknight masterpiece with this Easy Crock Pot Lasagna recipe! Perfectly layered with tender no-boil lasagna noodles, hearty ground beef simmered in marinara sauce, and a creamy ricotta mixture seasoned with Italian herbs, this dish is slow-cooked to perfection in just four hours. Topped with gooey melted mozzarella and Parmesan cheese, it's the ultimate comfort food with minimal prep time—just 15 minutes! Ideal for busy families or meal prepping, this hassle-free lasagna is a crowd-pleaser that delivers all the rich, cheesy flavors of traditional lasagna straight from your slow cooker. Don't miss this time-saving twist on a classic dinner!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 24 oz Marinara sauce
- 15 oz Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 1 tsp Dried Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 9 sheets No-boil lasagna noodles
Instructions
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it into crumbles with a spatula. Add the diced onion and garlic, and cook until the onion is soft, about 3-4 minutes. Drain excess fat if needed.
Stir the marinara sauce into the skillet with the cooked beef mixture and remove from heat.
In a medium bowl, mix together the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, Italian seasoning, salt, and black pepper until well combined.
Lightly coat the inside of a crock pot with non-stick cooking spray.
Spread a thin layer of the meat sauce (about 1/2 cup) on the bottom of the crock pot.
Break the lasagna noodles as necessary to fit and create a layer atop the sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining meat sauce.
Repeat the layering process (noodles, ricotta mixture, meat sauce) two more times, ending with the meat sauce on top.
Sprinkle the top layer with the remaining 1 cup of shredded mozzarella cheese.
Cover the crock pot with its lid, set to low, and cook for 4 hours, or until the noodles are tender and the cheese is melted.
Once done, let the lasagna sit in the crock pot for 10-15 minutes before cutting. Serve hot and enjoy!
Nutrition Facts
Calories |
4675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 5172 mg | 225% | |
| Total Carbohydrate | 446.5 g | 162% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 37.1 g | ||
| Protein | 265.4 g | 531% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4086 mg | 314% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2307 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
